One day at her dad's house, a young girl finds two old potatoes in the cupboard. "Gross." But before she can throw them away, her dad suggests they try to grow new potatoes from the old ones, which have sprouted eyes. Told from May to September, the potato-growing season, the story includes all the basic steps for growing potatoes while subtly dealing with the parents' recent divorce. Just like the new potatoes that emerge from ugly old potatoes, this dad and daughter move on and make a new life together in the face of unavoidable and unpleasant change. Carolyn Fisher's artwork will be instantly recognizable from her picture book debut, "A Twisted Tale," and her trademark high-energy art and design infuse joy and humor into this heartwarming story.

Contains Mental Measurements For The Blind; The Process Of Generalizing Abstraction, And Its Product, The General Concept; Acquisition Of Skill; And Studies In Social And General Psychology From The University Of Illinois, Edited By Madison Bentley.

Contains Mental Measurements For The Blind; The Process Of Generalizing Abstraction, And Its Product, The General Concept; Acquisition Of Skill; And Studies In Social And General Psychology From The University Of Illinois, Edited By Madison Bentley.

Hello toes, our tootsie friends Hello, summer feet again! Canada's Dr. Seuss, Sheree Fitch, is back with a brand-new tongue-twisting picture book that celebrates all things summer. From those first barefoot days, wobble-dy walking over rocks and pebbles, to wandering-wild while searching for sea glass and, finally, huddled-up cozy at a late-summer bonfire, these summer feet flutter kick, somersault, hide-and-seek, and dance in the rain, soaking up all the season has to offer. With Fitch's classic lip-slippery, lyrical rhymes and Carolyn Fisher's bright and colourful illustrations, Summer Feet will be an instant summertime favourite.

How does the nose know what it smells? How do we taste foods? What gives foods their characteristic flavours? How do the methods of food preparation and processing change the flavours of foods? Food Flavours answers these questions and much more, in a clear and understandable manner, describing the composition of flavour compounds and the contributions they make to our sensory experiences. The book begins with the chemical reactions by which chemical compounds develop in plants, and continues through the processing and preparation of foods. It then turns to our chemical sensory systems to describe the recognition and neural processing of these compounds in the nervous system, and the reactions that we have to flavours. The way that chemical qualities give foods their characteristic flavours, and the ways various methods of food preparation and preservation affect those compounds and the resulting flavours are dealt with in detail, both from a chemical and a biological aspect. Throughout, Food Flavours provides special in-depth coverage of taste/odour physiology, and it contains a unique chapter providing a learning and problem-solving technique that will prove invaluable to students in all areas of food science, as well as in biological, organic and analytical chemistry, and will be a good addition to any food technologist's bookshelf.